In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

Toast the Rice

Stir in the Arborio rice and toast for about 2 minutes, stirring continuously.

Add Broth Gradually

Add 1 cup of the broth, stirring until it is absorbed. Continue adding the broth, one cup at a time, stirring frequently until the rice is al dente and creamy. This should take about 20 minutes.

Incorporate Peas and Mushrooms

In the last 5 minutes of cooking, stir in the sweet peas and sliced mushrooms. Once finished, remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.

Cook the Seafood

Sauté Shrimp and Scallops

In a large skillet over medium-high heat, add the shrimp and scallops. Cook for about 3-4 minutes on each side or until they are cooked through and opaque. Season with salt and pepper.

Prepare the Green Beans

Blanch the Green Beans

Bring a pot of salted water to a boil. Add the trimmed French green beans and cook for about 3-4 minutes until bright green and tender-crisp. Drain and set aside.

Make the Lemon Herb Butter

Combine Ingredients

In a small bowl, mix together the softened butter, lemon juice, chopped parsley, garlic powder, and salt until well combined.

Serve

Plate the Dish

Serve the risotto on plates, top with sautéed shrimp and scallops, and drizzle with lemon herb butter. Serve the blanched green beans on the side.